Sweet Potato Frites with Garlic-Rosemary Aoili

Sweet Frites with Garlic-Rosemary Aioli
Sweet Frites with Garlic-Rosemary Aioli. Heather Winters/Photodisc/Getty Images
  • 20 mins
  • Prep: 15 mins,
  • Cook: 5 mins
  • Yield: Serves 4
Ratings (13)

This is a great alternative to traditional sweet potato recipes and it's really fast and easy to make. Be sure to cut the sweet potatoes into long steak fries. This gets them cooked quickly. If you are frying a turkey add these to the heated oil once the turkey is out of the way and you will get more flavor into these fries.

What You'll Need

  • 1 1/2 pounds/700 kg sweet potatoes
  • salt to taste
  • for aioli:
  • 1 cup mayonnaise
  • juice of half a lemon
  • 1 1/2 teaspoons fresh rosemary finely chopped
  • 1 teaspoon garlic powder
  • pinch of salt and black pepper

How to Make It

1. Peel, rinse sweet potatoes. Pat dry with paper towels to remove any moisture. This will make handling them so much easier. Cut potatoes into long thin strips, about 1/4 inch thick. Place in ice water for about 15 minutes.

2. Preheat deep fryer. Remove sweet potato strips from water and pat dry with paper towels. Make sure to remove as much moisture as possible before cooking. 

3. Place in hot oil about 350 degrees F/175 degrees C.

Fry for about 5 minutes or until golden brown. Remove from oil  with a large metal slotted spoon or tongs. Let fries drain for a few minutes on a paper towel lined baking sheet. Sprinkle salt over top. 

3. To prepare aioli, combine mayonnaise with lemon juice, chopped rosemary, garlic powder, salt and pepper.  Taste to make sure the salt content is right.  Add more if needed. Feel free to add more rosemary or lemon juice to suit your tastes. If making ahead of time, cover bowl with plastic wrap and place into refrigerator until fries have finished cooking.  Aioli will keep for 3-4 days after preparation stored in an airtight container in the fridge.  

4. To serve, place cooked and salted sweet potatoes fries onto a large platter and serve with aioli on the side.